Slice each chicken breast horizontally all the way through to create thin cutlets. If necessary, lightly pound the chicken to an even ¼ to ⅓-inch thickness. Cut into roughly 2 to 2½-inch pieces and pat completely dry with paper towels.

In a shallow bowl, combine the cornstarch, salt, garlic powder, onion powder and pepper.

In a second bowl, whisk together the eggs, water and a pinch of salt.

In a third bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, salt and pepper.

Coat each piece first in the seasoned cornstarch, shaking off any excess. Dip into the egg mixture, allowing excess to drip away, then press into the Parmesan-panko mixture until thoroughly coated.

Transfer to a wire rack and let the breaded chicken rest for 10 minutes.

Add approximately ¼ inch of avocado oil to a large skillet and heat to around 350°F.

Working in batches so you don't overcrowd the pan, fry the chicken for approximately 2–3 minutes on the first side and 1½–2½ minutes on the second, or until deeply golden, crispy and cooked to 165°F internally.

Transfer the cooked chicken to a clean wire rack.

Preheat the broiler. Arrange the crispy chicken on a broiler-safe baking sheet.

Spoon approximately 1–2 teaspoons of marinara into the center of each piece, leaving the crispy edges exposed. Top with freshly shredded mozzarella and a sprinkle of Parmesan.

Broil for approximately 1–3 minutes, watching closely, until the cheese is melted, bubbly and beginning to brown.

Transfer to a platter and drizzle with hot honey. Finish with fresh basil and additional Parmesan, if desired. Taste before adding flaky salt since the Parmesan and breading are already seasoned.

Serve immediately with warm marinara for dipping.